Glossary

Click any glossary term to get a full definition.

A

• Acceptable Daily Intake
  
• Acidulant
  
• Amino Acid
  
• Amylopectin
  
• Amylose
  
• Anti-caking agent
  
• Antibiotic
  
• Antioxidant
  
• Aromachemical
  
• Artificial sweetener
  
• Azo dye
  

B

• Bacteria
  
• Bactericidal
  
• Bacteriostatic
  
• Bread/flour improvers
  
• Buffer
  
• Bulk sweeteners
  
• Bulking aids
  

C

• Calorie
  
• Carbohydrate
  
• Chelators
  
• Cholesterol
  
• CSL
  

D

• DATEM
  
• Diabetes
  

E

• Emulsifier
  
• Emulsion
  
• Enzymes
  
• Essential oil
  
• Ester
  
• Esterification
  

F

• Fats
  
• Fatty acid
  
• Fermentation
  
• Fermented
  
• Fibre
  
• Firming agents
  
• Foam
  
• Food additive
  
• Free radicals
  
• Fructose
  
• Functional Food
  
• Fungicidal
  

G

• Galactose
  
• Gel
  
• Glazing agents
  
• Glucose
  
• Gluten
  
• Glycaemic index
  
• Glycerol
  

H

• Heterocyclic amine
  
• High glycaemic
  
• Humectant
  
• Hydrophilic
  
• Hydrophobic
  
• Hygroscopic
  

I

• Immiscible
  
• Inorganic chemicals
  
• Insulin
  
• Ions
  

J

K

• Kilocalories
  

L

• Leukotrienes
  
• Lipid
  
• Lipophilic
  
• Lycopene
  

M

• Maltose
  
• Microorganism
  
• Miscible
  
• Monomer
  

N

• Nano-
  
• Nanotechnology
  
• Nitrosamine
  
• Nutrient
  
• Nutrient profile
  

O

• Oligosaccharides
  
• Omega-3 fatty acid
  
• Organic chemicals
  
• Organic compounds
  
• Organoleptic
  
• Oxidation
  
• Oxidative stress
  

P

• Pasteurisation
  
• Pectin
  
• pH
  
• Phospholipids
  
• Phytostanols
  
• Phytosterols
  
• Polar
  
• Polymer
  
• Polyols
  
• Polysaccharide
  
• Polyunsaturated-fatty acids
  
• Prebiotics
  
• Preservatives
  
• Probiotics
  
• Prostaglandins
  
• Proteins
  

Q

R

• Rancid
  
• Rancidity
  
• Receptors
  
• Releasing agents
  
• Resistance
  
• Respiration
  
• Retrogradation
  

S

• Saccharide
  
• Salicylate
  
• Saturated fats
  
• Saturated fatty acids
  
• Sodium
  
• Spoilage
  
• Spoiling
  
• Stabilisers
  
• Starch
  
• Sucrose
  
• Surface tension
  
• Suspension
  
• Syneresis
  
• Synergist
  

T

• Tenderiser
  

U

• Unpasteurised
  
• Unsaturated fats
  
• Unsaturated fatty acid
  

V

• Viscosity
  
• Vitamin
  
• Volatile
  

W

X, Y, Z